Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.

Prepare the shrimp: First of all butterfly the shrimp by cutting down the back, being careful not to cut all the way through. And then open the shrimp like a book and rinse well with cold water.

Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps. Add the egg yolks and blend it in well. Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream.

Time to fry: First of all heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. And then dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. Dip them into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp and vegetables from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce. Enjoy the shrimp tempura !

INSTRUCTIONS:
First of all remove heads and shells from shrimps without removing tails. Devein the shrimps. And then make two or three incisions in the stomach sides of the shrimps to straighten them. Next is to lightly press the back of shrimps to straighten. Remove the dirt from the tails of shrimps, using a knife. Dry shrimps on paper towels. Make tempura batter. Heat the oil to 340F degree. Flour shrimps before frying. Dip the shrimps in the tempura batter. Fry the tempura shrimps until crisp. The shrimp tempura recipe is ready to serve....enjoy the tempura ! Nice !

First of all for the sushi rice: Wash the rice several times until the water runs clear. And then cover the rice with cold water and soak for 20 minutes. Next is to drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes.

For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to create an emulsion. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice. Season with salt and pepper.

To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil to a paper towel-lined plate.

On a sushi mat, lay down 1 piece of the nori, shiny side down. Spread the sushi rice on one half of the nori, about 1/4-inch thick. Spread about 1 tablespoon of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls.

TEMPURA BATTER: Next is to mix 1 cup rice flour, 1 cup all purpose flour and 1 cup ice cold water in a large mixing bowl. With wire whisk, hand beater or chop sticks, stir in mix quickly only until flour is moistened and large lumps disappear. Batter should be very lumpy. Drop in one ice cube; do not stir batter after mixing.

FRYING: To fry shrimp, hold one at a time by the tail and dip into batter. Drain off excess batter slightly and slide gently into hot oil. Repeat with 3 or 4 more shrimps and other ingredients. Fry,
turning occasionally until light golden brown. Drain tempura on paper towels. Skim off pieces of cooked batter from oil with wire strainer occasionally.

In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.

In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.

Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry. Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.

In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.

Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.

Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.

Make the Shrimp Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The Shrimp tempura batter should be the consistency of heavy cream. Flavor with sesame oil, if using.

Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry the shrimp until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. The shrimp tempura recipe is ready to serve with the dipping sauce...enjoy it !tempura-shrimp-recipe

INSTRUCTIONSQuantity of ingredients may be increased for taste and shrimp preference.

Batter:

2 tbsp corn flour

1 tbsp all purpose flour

1/4 tsp baking powder

pinch of salt

pinch of black pepper

1 whole egg

1 tsp cold water

Wash shrimp and remove tails under running hot water, drain and keep in a bowl. Add all the marinade ingredients, mix well. Marinate overnight, covering the bowl with plastic wrap, making sure all shrimp stay immersed in marinade. Make batter at the time of frying, mix well to remove lumps. Coat shrimp in batter and fry until golden brown. The shrimp tempura recipe is ready to serve with fries and Thousand Island sauce/tartar/chili sauce.shrimp-tempura-with-soy-sake-dipping.